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Curculin is a sweet protein that was discovered and isolated in 1990 from the fruit of ''Curculigo latifolia'' (''Hypoxidaceae''), a plant from Malaysia. Like miraculin, curculin exhibits activity; however, unlike miraculin, it also exhibits a sweet taste by itself. After consumption of curculin, water and sour solutions taste sweet. The plant is referred to locally as 'Lumbah' or 'Lemba'. == Protein structure == The active form of curculin is a heterodimer consisting of two monomeric units connected through two disulfide bridges. The mature monomers each consist of a sequence of 114 amino acids, weighing 12.5 kDa (curculin 1) and 12.7 kDa (curculin 2), respectively. While each of the two isoforms is capable of forming a homodimer, these do not possess the sweet taste nor the taste-modifying activity of the heterodimeric form. To avoid confusion, the heterodimeric form is sometimes referred to as "neoculin". SIGNAL (22): MAAKFLLTIL VTFAAVASLG MA 1-50: DNVLLSGQTL HADHSLQAGA YTLTIQNKCN LVKYQNGRQI WASNTDRRGS 51-100: GCRLTLLSDG NLVIYDHNNN DVWGSACWGD NGKYALVLQK DGRFVIYGPV 101-114: LWSLGPNGCR RVNG PROPEP (22): GITVAKDSTE PQHEDIKMVI NN ''Amino acid sequence of sweet protein curculin adapted from Swiss-Prot biological database of protein sequences.〔(UniProtKB/Swiss-Prot database entry #P19667 )〕'' 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Curculin」の詳細全文を読む スポンサード リンク
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